Shrimps in Aspic a la Tatiana

Ingredients

• two pounds of shrimps
• a half cup of milk
• five spoons of dissolved Cox’s gelatine
• four large spoons of mayonnaise dressing
• four spoons of whipped cream

Method

1. 1

   Cook the shrimps and let them cool in the water.

2. 2

   Peel and split them in half lengthwise.

3. 3

   Decorate a mould with shrimps, fill with chartreuse, and chill.

4. 4

   Dip in warm water to turn out.

5. 5

   Decorate with mayonnaise mixed with gelatine, and garnish with decorated shrimps and lemons.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 84. The excerpt below is the record exactly as published.

Shrimps in Aspic a la Tatiana Crevettes en Aspic a la Tatiana Cook two pounds of shrimps; leave in the water until cold; peel the shrimps, leaving sufficient of them for decoration; split the shrimps in half lengthwise. Decorate the mould all around and fill with the chartreuse; leave on ice until ready to serve; dip them in warm water and turn out on a platter. Decorate all around each shrimp with mayonnaise mixed with some gelatine; put it in a paper bag that holds a ribbon tube and make a fancy border all around each of the shrimps. Garnish with decorated shrimps and lemons around. Fill with Aurorian sauce and decorate a mayonnaise border around the sauce and in the center with a cut truffle. Serve as a salad or as a cold dish. It also makes a com¬ plete salad by garnishing with lettuce around. Chartreuse. Two cups of cooked shrimps that have been put through the machine once; add to it five spoons of dissojved Cox’s gelatine, a half cup of milk, stir on ice; add four large spoons of mayonnaise dressing, and last add four spoons of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.